Late-Summer Traybake Chicken with Sweetcorn, Peppers and Satsebeli Glaze

Late August is peak produce time in Britain. Sweetcorn is at its sweetest, peppers are fragrant and glossy, and courgettes, cherry tomatoes and herbs are everywhere. It’s also the point in summer when we crave simple, low-effort dinners that deliver big flavour without an ingredient list as long as your arm. Enter Satsebeli: a tangy Georgian tomato and sweet pepper sauce that behaves like the best bits of ketchup and passata combined. It’s bright, slightly sweet, lightly spiced and endlessly versatile.

In this one-pan traybake, Satsebeli works in two ways: first as a quick marinade that tenderises and seasons chicken thighs, then as a glossy glaze you brush on towards the end for a sticky, tangy finish. The vegetables roast alongside so the whole meal emerges from the oven at once, ready to pile onto plates with extra Satsebeli for dipping.

Ingredients (serves 4)

• 8 skin-on, bone-in chicken thighs

• 4 heaped tablespoons Satsebeli, plus extra to serve

• 2 tablespoons olive oil

• 2 teaspoons lemon juice

• 2 garlic cloves, finely grated

• 1 large red onion, cut into thick wedges

• 2 mixed peppers, deseeded and sliced into chunks

• 2 ears of sweetcorn, kernels sliced off the cob (or 250 g frozen kernels, thawed)

• 1 medium courgette, sliced into thick half-moons

• 200 g cherry tomatoes, left whole

• Small bunch of flat-leaf parsley, chopped

• Optional: a teaspoon of adjika if you like extra heat

Notes on ingredients

Skin-on thighs deliver the best texture and self-baste as they cook, but you can use boneless thighs or drumsticks; adjust timing accordingly. Satsebeli already carries seasoning, tang and gentle sweetness, so there’s no need to add sugar or extra tomato products. Keep salt light; taste the glaze and adjust only if needed.

Method

1. Preheat the oven to 200°C. Line a large roasting tin with baking paper.

2. In a bowl, whisk Satsebeli with olive oil, lemon juice and grated garlic. Reserve 2 tablespoons for glazing.

3. Pat the chicken dry and add to the bowl, turning to coat. Set aside while you prep the veg (10–15 minutes is plenty).

4. Tumble the onion, peppers, sweetcorn, courgette and cherry tomatoes into the roasting tin. Spoon any remaining marinade from the bowl over the vegetables and toss well.

5. Nestle the chicken thighs, skin-side up, among the vegetables. Roast for 25 minutes.

6. Remove the tray, brush the chicken with the reserved Satsebeli and sprinkle chilli flakes if using. Return to the oven for a further 15–20 minutes until the chicken skin is crisp and the juices run clear (internal temperature about 75°C).

7. Rest for 5 minutes, scatter with chopped parsley and serve with extra Satsebeli for dipping.

Because Satsebeli is tomato- and sweet-pepper-forward with built-in aromatics, it caramelises beautifully. The edges char slightly, and you get that elusive BBQ-adjacent stickiness without firing up a grill. The sauce’s gentle acidity balances sweetcorn and peppers while cutting through the richness of chicken skin.

Variations and swaps

• Late-summer “allotment” traybake: add chunks of aubergine and wedges of fennel; they soak up the glaze brilliantly.

• Make it pescatarian: swap chicken for thick cod loin pieces or whole mackerel; roast the veg for 15 minutes first, then add fish and glaze for the final 12–15 minutes.

• Vegetarian option: roast a mix of chunky vegetables and add torn halloumi for the final 10 minutes; glaze the halloumi with Satsebeli as it bakes.

Make-ahead, leftovers and storage

Marinate the chicken up to 12 hours ahead in the fridge. Leftovers keep for 3 days; reheat gently and loosen with a spoon of water plus a dab more Satsebeli. Cold leftovers make excellent sandwich fillings or can be shredded and tossed through couscous with extra herbs.

Serving ideas

• Warm flatbreads or buttered new potatoes.

• A crisp herb salad with cucumber, radishes and lemon.

• A quick Adjika mayo: 3 tablespoons mayonnaise mixed with 1 tablespoon adjika for chips or wedges.